The "Turkey Math" Calculator
Enter your exact guest count below to instantly see how much food you need to buy. Defaults to 11 guests with standard leftovers.
Turkey Size
17 lbs
Based on 1.5 lbs per person (raw weight) for decent leftovers.
Potatoes
8 lbs
For mashed. Approx 0.75 lbs per person.
Stuffing
9 cups
Prepared volume. ~3/4 cup per person.
Gravy
6 cups
Always make extra. Approx 1/2 cup per person.
Cranberry Sauce
3 cups
~1 cup per 4 guests.
Pies (9-inch)
2 whole pies
Assumes 6-8 slices per pie. Better to have too much pie!
The Stress-Free Timeline
Don't try to do it all on Thursday. Breaking it down is the only way to survive hosting 11 people.
1 Week Before
- check_circle"Dry Run" Shopping Trip: Buy all non-perishables (canned pumpkin, flour, sugar, spices, wine, drinks). Avoid the mad rush later.
- check_circleClean Out Fridge: You need massive space for the turkey and casseroles. Be ruthless.
- check_circleMake Ahead (Freezable): Pie dough and turkey stock (for gravy) can be made now and frozen.
The Classic Menu for 11
Stick to the hits. Trying new complex recipes for a large group is a recipe for disaster. These are the non-negotiables.
Classic Roast Turkey
Simple herb butter rub. The key is the thermometer, not the clock. Pull at 160°F breast temp.
Creamy Mashed Potatoes
Use Yukon Golds for flavor, Russets for fluffiness. Lots of butter, heavy cream, and salt.
Savory Herb Stuffing
Bake it OUTSIDE the bird in a casserole dish so it gets crispy on top and doesn't dry out the turkey.
Green Bean Casserole
The nostalgic favorite. Use fresh green beans if you can, but canned soup works if you're pressed for time.
Cranberry Orange Sauce
Easiest thing on the menu. Fresh cranberries, sugar, orange juice, simmer 15 mins. Done.
Pumpkin Pie
Make it Wednesday. Serve with homemade whipped cream (takes 2 mins with a hand mixer).